I tried just salt; no water, using this technique.
https://www.chilipeppermadness.com/c...d-pepper-mash/
Unfortunately, I used the amount of salt appropriate for the brine. I also put a pinch of wine yeast.
Hmmmmm. Found this comparing lactobacillus vs SACCHAROMYCES CAREVISIAE in fermentation.
https://eatcultured.com/blogs/our-aw...ion-the-basics